BACTÉRIAS LÁCTICAS EM PRODUTOS EMBUTIDOS: ANÁLISE DO CRESCIMENTO MICROBIOLÓGICO EM PACOTES DE SALSICHA EMBALADOS A VÁCUO E SEUS EFEITOS NA QUALIDADE FINAL DO PRODUTO
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Data
2023-11
Autores
Orientador
Gerhardt, Danieli
Banca
Rigo, Marinês Pérsigo Moraes
Herber, Jane
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Título do Volume
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Resumo
A salsicha, é um produto barato e de fácil acesso para a população, muitas vezes sendo a única fonte de proteína que algumas pessoas podem comprar, devido ao alto preço de outros tipos de produtos cárneos. Com isso, decidiu-se analisar pacotes de salsicha embalados a vácuo e sua contagem de bactérias ácido láticas, onde a principal característica visual do aparecimento dessa bactéria é quando os pacotes, já prontos para consumo, começam a soltar um líquido esbranquiçado. Segundo alguns estudos, essa bactéria que traz malefícios para a saúde humana, sendo adicionada muitas vezes de forma proposital para conservação e realce de sabor, porém, muitas vezes, também pode aparecer indesejadamente nos
produtos, afetando a qualidade final e tempo de vida do produto, além de prejuízos tanto para os consumidores quanto para as empresas. A análise foi terceirizada pelo Unianálises, laboratório pertencente à Universidade do Vale do Taquari, através da contagem de bactérias láticas no início e no final da validade, além de uma análise visual do produto também ter sido realizada. Foi utilizado o método ISO 15214-1:1998, através da contagem por unidade formadora de colônias (UFC). O aumento da contagem de bactérias lácticas foi considerável, onde variou seu crescimento exponencial de 2 para 8 UFC/g. Além disso, o pacote do final da validade perdeu o vácuo, tem presença de um líquido esbranquiçado, além do estufamento do produto e do pacote. Com o presente estudo foi possível concluir que há alteração na qualidade final do produto e no seu tempo de vida útil para consumo, pois houve muita deterioração.
Sausage is a cheap and easily accessible product for the population, often being the only source of protein that some people can buy, due to the high price of other types of meat products. Therefore, it was decided to analyze vacuum-packed sausage packages and their lactic acid bacteria count, where the main visual characteristic of the appearance of this bacteria is when the packages, ready for consumption, begin to release a whitish liquid. According to some studies, it is a bacteria that does not cause harm to human health, often being added on purpose for conservation and flavor enhancement, however, it can also often appear undesirably in products, causing harm to the final quality and shelf life of the product, in addition to losses for both consumers and companies. The analysis was outsourced by Unianálises, through the counting of lactic acid bacteria at the beginning and end of validity, in addition to a visual analysis of the product also being carried out. The ISO 15214- 1:1998 method was used, through counting per colony forming unit (CFU). The increase in the count of lactic acid bacteria was considerable, where its exponential growth varied from 2 to 8 CFU/g. Furthermore, the package at the end of its expiration date has lost its vacuum, has the presence of a whitish liquid, in addition to the swelling of the product and the package. With this study it was possible to conclude that there is a change in the final quality of the product and its useful life for consumption, as there was a lot of deterioration.
Sausage is a cheap and easily accessible product for the population, often being the only source of protein that some people can buy, due to the high price of other types of meat products. Therefore, it was decided to analyze vacuum-packed sausage packages and their lactic acid bacteria count, where the main visual characteristic of the appearance of this bacteria is when the packages, ready for consumption, begin to release a whitish liquid. According to some studies, it is a bacteria that does not cause harm to human health, often being added on purpose for conservation and flavor enhancement, however, it can also often appear undesirably in products, causing harm to the final quality and shelf life of the product, in addition to losses for both consumers and companies. The analysis was outsourced by Unianálises, through the counting of lactic acid bacteria at the beginning and end of validity, in addition to a visual analysis of the product also being carried out. The ISO 15214- 1:1998 method was used, through counting per colony forming unit (CFU). The increase in the count of lactic acid bacteria was considerable, where its exponential growth varied from 2 to 8 CFU/g. Furthermore, the package at the end of its expiration date has lost its vacuum, has the presence of a whitish liquid, in addition to the swelling of the product and the package. With this study it was possible to conclude that there is a change in the final quality of the product and its useful life for consumption, as there was a lot of deterioration.
Descrição
Palavras-chave
embedded products; sausage; lactic acid bacteria; qualidade; quality; embutidos; salsicha; bactérias láticas
Citação
SILVA, Júlia Maria Martini Da. BACTÉRIAS LÁCTICAS EM PRODUTOS EMBUTIDOS: ANÁLISE DO CRESCIMENTO MICROBIOLÓGICO EM PACOTES DE SALSICHA EMBALADOS A VÁCUO E SEUS EFEITOS NA QUALIDADE FINAL DO PRODUTO. 2023. Artigo (Graduação) – Curso de Farmácia, Universidade do Vale do Taquari - Univates, Lajeado, 27 nov. 2023. Disponível em: http://hdl.handle.net/10737/4198.